Genuine restaurants limited

At Sam’s, we believe in creating a welcoming and inclusive environment for both our guests and our team. Our commitment to excellence in hospitality is matched by our dedication to fostering a supportive workplace where every member of the team can grow and thrive. Founded in 2019 by renowned restaurateur Sam Harrison and business partner Fanny Stocker. Our menus celebrate the finest seasonal produce from across the UK, with a focus on Anglo-French cuisine. We pride ourselves on sourcing ingredients from small artisan suppliers, ensuring quality and freshness in every dish. Complementing our food is a carefully curated wine list, handpicked by Sam himself, featuring selections from wineries he has personally visited. Sam's, Genuine Restaurants Group awards: • 2023, Caterer's 11th best place to work in Hospitality in UK!, • Recently nominated for Catey's restaurateur of the year award 2023., • Recently nominated by the public as the 2nd favourite restaurant in London in 2023, in the Harden's Guide. Role Overview: As a Bartender at Sam’s, you’ll bring energy, charm, and great drinks knowledge to the heart of our bar. You’ll craft classic and signature cocktails, pour beautiful wines, serve the perfect beer, and create a warm, welcoming experience for every guest. Whether behind the bar or supporting the floor team, you’ll deliver service with a smile and keep the atmosphere buzzing. This role is ideal for someone who’s passionate about hospitality, thrives in a busy environment, and takes pride in delivering high-quality drinks with flair. Pay: Pay consists of house salary + an average of tronc Benefits: • Team Festivities – We have two big celebrations every year to recognise and reward your hard work, • Friends & Family Perks – Enjoy exclusive discounts across all our venues, • Great Food for You– Free meals provided when you're on shift, • Share the Opportunity – Earn bonuses through our generous referral programme, • Here for You – Confidential support through our Employee Assistance Programme, • Incredible Discounts- Access to discounts for restaurants, retail, gyms and travel, • Cycle to Work Scheme - Save on bikes and accessories while spreading the cost, • Insider’s Pour – Wines and spirits available for team members at trade price, • Grow with Us – opportunities for progression and development, • Private Healthcare – Access to BUPA health cover after 3 years of service, • Challenge Accepted – Performance and Competition Awards and Bonuses Milestones: • New Starter Celebration- After your first month with us, you’ll be invited to dine at Sam’s Riverside to celebrate, • Anniversary Meal – Celebrate your work anniversary with a complimentary lunch or dinner for two people, every year!, • Loyalty Rewards – Earn extra holiday for every year after your third year You will need: • Bundles of passion and enthusiasm, a true love for our authentic hospitality, • To demonstrate a stable background working in a busy, high end restaurant and/or bar, • Right to Work in the UK, • Credible, positive references from former employers At Sam’s, we celebrate diversity and champion inclusion. Everyone is welcome, respected, and valued - just as they are. We’re proud to be an inclusive employer and welcome applications from people of all backgrounds and identities.

The Head Waiter is responsible for leading a section of the floor, ensuring excellent service delivery while supporting the wider team. They act as a senior presence during service, helping to maintain standards, guide team members and create a positive, organised and guest-focused environment. This role focuses on strong execution, attention to detail and early leadership behaviours, forming a pathway into management. The “C” Principles The Head Waiter lives and promotes the following values at all times: Collaboration • Cooperation • Communication • Cohesion • Consideration • Consistency Reports to Assistant Restaurant Manager / Restaurant Manager Leadership Style & Core Behaviours A successful Head Waiter consistently demonstrates: • Strong service leadership – leads their section with confidence, • Positive attitude – sets the tone for the team during service, • Good communication – supports clarity and teamwork, • Organisation – keeps service flowing smoothly, • Attention to detail – ensures high standards are maintained, • Supportive mindset – helps develop and guide junior team members, • Reliability – delivers consistent performance Key Responsibilities Section Leadership & Service • Take ownership of a section during service, • Ensure smooth, organised and efficient service delivery, • Maintain high standards of presentation, timing and guest interaction, • Support the team in delivering consistent service Guest Experience • Build rapport with guests and create a welcoming experience, • Ensure guests feel looked after and valued, • Handle basic guest concerns confidently and professionally, • Support a positive and engaging atmosphere on the floor Team Support • Support and guide junior team members during service, • Lead by example in behaviour, service standards and professionalism, • Assist with training and onboarding of new team members, • Encourage teamwork and positive communication Organisation & Service Preparation • Ensure section readiness before service, • Maintain cleanliness and organisation throughout shifts, • Support smooth transitions between courses and service stages, • Assist with opening and closing procedures Standards & Compliance • Follow company service standards and procedures, • Maintain health & safety and cleanliness standards, • Ensure correct handling of food, drinks and allergens, • Uphold professional presentation and hygiene standards Collaboration & Communication • Communicate clearly with team members and management, • Work closely with BOH to ensure smooth service flow, • Support a strong team culture across the restaurant, • Raise issues early and contribute solutions Problem Solving • Respond quickly to service challenges within their section, • Support the team during busy periods, • Maintain composure and professionalism at all times, • Escalate issues where necessary What Success Looks Like in This Role • A well-run section with smooth, consistent service, • Strong guest interaction and positive feedback, • Junior team members feel supported and guided, • High standards of organisation and attention to detail, • Readiness to progress into an Assistant Restaurant Manager role

Role Purpose The Waiter is responsible for delivering a warm, attentive and consistent guest experience, ensuring that every guest feels welcomed, looked after and valued. This role focuses on building rapport with guests, maintaining strong service standards and working collaboratively with the team to ensure smooth and efficient service. The Waiter plays a key role in creating memorable experiences that encourage guests to return. The “C” Principles The Waiter lives and promotes the following values at all times: Collaboration • Cooperation • Communication • Cohesion • Consideration • Consistency Reports to Head Waiter / Assistant Restaurant Manager / Restaurant Manager Leadership Style & Core Behaviours A successful Waiter consistently demonstrates: • Guest-focused mindset – prioritises guest experience at all times, • Strong communication – listens actively and communicates clearly, • Positive attitude – creates an engaging and welcoming atmosphere, • Attention to detail – ensures accuracy and consistency in service, • Teamwork – supports colleagues and contributes to smooth service, • Organisation – manages their section effectively, • Resilience – performs well during busy service periods Key Responsibilities Guest Experience & Service Delivery • Deliver friendly, attentive and professional service to all guests, • Build rapport and create a welcoming, engaging experience, • Take orders accurately and confidently, • Ensure guests feel looked after throughout their visit, • Anticipate guest needs and respond proactively Service Standards & Execution • Maintain high standards of service, presentation and professionalism, • Ensure food and drinks are served correctly and efficiently, • Follow company service steps and procedures consistently, • Manage timing of service to ensure a smooth guest journey Section Management • Take responsibility for a section during service, • Ensure tables are clean, organised and ready for guests, • Monitor guest needs and maintain awareness of the section at all times, • Support smooth transitions between courses and table turns Teamwork & Communication • Communicate clearly with BOH and FOH teams, • Support runners, head waiters and managers during service, • Contribute to a positive, respectful and team-focused environment, • Ask for support when needed and offer help to others Organisation & Cleanliness • Maintain cleanliness and organisation of the floor and service areas, • Support opening and closing duties, • Ensure stations are stocked and ready for service, • Follow hygiene and presentation standards at all times Compliance & Standards • Follow all company policies and procedures, • Maintain awareness of allergens and dietary requirements, • Ensure responsible service of food and beverages, • Uphold professional appearance and conduct Problem Solving • Respond calmly and professionally to guest requests or concerns, • Resolve minor issues independently where possible, • Escalate more complex issues to senior team members, • Maintain composure during busy periods

Role Purpose The Waiter is responsible for delivering a warm, attentive and consistent guest experience, ensuring that every guest feels welcomed, looked after and valued. This role focuses on building rapport with guests, maintaining strong service standards and working collaboratively with the team to ensure smooth and efficient service. The Waiter plays a key role in creating memorable experiences that encourage guests to return. The “C” Principles The Waiter lives and promotes the following values at all times: Collaboration • Cooperation • Communication • Cohesion • Consideration • Consistency Reports to Head Waiter / Assistant Restaurant Manager / Restaurant Manager Leadership Style & Core Behaviours A successful Waiter consistently demonstrates: • Guest-focused mindset – prioritises guest experience at all times, • Strong communication – listens actively and communicates clearly, • Positive attitude – creates an engaging and welcoming atmosphere, • Attention to detail – ensures accuracy and consistency in service, • Teamwork – supports colleagues and contributes to smooth service, • Organisation – manages their section effectively, • Resilience – performs well during busy service periods Key Responsibilities Guest Experience & Service Delivery • Deliver friendly, attentive and professional service to all guests, • Build rapport and create a welcoming, engaging experience, • Take orders accurately and confidently, • Ensure guests feel looked after throughout their visit, • Anticipate guest needs and respond proactively Service Standards & Execution • Maintain high standards of service, presentation and professionalism, • Ensure food and drinks are served correctly and efficiently, • Follow company service steps and procedures consistently, • Manage timing of service to ensure a smooth guest journey Section Management • Take responsibility for a section during service, • Ensure tables are clean, organised and ready for guests, • Monitor guest needs and maintain awareness of the section at all times, • Support smooth transitions between courses and table turns Teamwork & Communication • Communicate clearly with BOH and FOH teams, • Support runners, head waiters and managers during service, • Contribute to a positive, respectful and team-focused environment, • Ask for support when needed and offer help to others Organisation & Cleanliness • Maintain cleanliness and organisation of the floor and service areas, • Support opening and closing duties, • Ensure stations are stocked and ready for service, • Follow hygiene and presentation standards at all times Compliance & Standards • Follow all company policies and procedures, • Maintain awareness of allergens and dietary requirements, • Ensure responsible service of food and beverages, • Uphold professional appearance and conduct Problem Solving • Respond calmly and professionally to guest requests or concerns, • Resolve minor issues independently where possible, • Escalate more complex issues to senior team members, • Maintain composure during busy periods

Role Purpose The Waiter is responsible for delivering a warm, attentive and consistent guest experience, ensuring that every guest feels welcomed, looked after and valued. This role focuses on building rapport with guests, maintaining strong service standards and working collaboratively with the team to ensure smooth and efficient service. The Waiter plays a key role in creating memorable experiences that encourage guests to return. The “C” Principles The Waiter lives and promotes the following values at all times: Collaboration • Cooperation • Communication • Cohesion • Consideration • Consistency Reports to Head Waiter / Assistant Restaurant Manager / Restaurant Manager Leadership Style & Core Behaviours A successful Waiter consistently demonstrates: • Guest-focused mindset – prioritises guest experience at all times, • Strong communication – listens actively and communicates clearly, • Positive attitude – creates an engaging and welcoming atmosphere, • Attention to detail – ensures accuracy and consistency in service, • Teamwork – supports colleagues and contributes to smooth service, • Organisation – manages their section effectively, • Resilience – performs well during busy service periods Key Responsibilities Guest Experience & Service Delivery • Deliver friendly, attentive and professional service to all guests, • Build rapport and create a welcoming, engaging experience, • Take orders accurately and confidently, • Ensure guests feel looked after throughout their visit, • Anticipate guest needs and respond proactively Service Standards & Execution • Maintain high standards of service, presentation and professionalism, • Ensure food and drinks are served correctly and efficiently, • Follow company service steps and procedures consistently, • Manage timing of service to ensure a smooth guest journey Section Management • Take responsibility for a section during service, • Ensure tables are clean, organised and ready for guests, • Monitor guest needs and maintain awareness of the section at all times, • Support smooth transitions between courses and table turns Teamwork & Communication • Communicate clearly with BOH and FOH teams, • Support runners, head waiters and managers during service, • Contribute to a positive, respectful and team-focused environment, • Ask for support when needed and offer help to others Organisation & Cleanliness • Maintain cleanliness and organisation of the floor and service areas, • Support opening and closing duties, • Ensure stations are stocked and ready for service, • Follow hygiene and presentation standards at all times Compliance & Standards • Follow all company policies and procedures, • Maintain awareness of allergens and dietary requirements, • Ensure responsible service of food and beverages, • Uphold professional appearance and conduct Problem Solving • Respond calmly and professionally to guest requests or concerns, • Resolve minor issues independently where possible, • Escalate more complex issues to senior team members, • Maintain composure during busy periods

Role Purpose The Chef de Partie is responsible for delivering consistent food quality within a designated section, supporting the smooth running of the kitchen through strong preparation, organisation and teamwork. This role focuses on developing technical skills, building confidence and maintaining high standards, while contributing positively to the overall kitchen environment. The CDP plays a key role in ensuring that service runs efficiently and that guests receive a quality product every time. The “C” Principles The CDP lives and promotes the following values at all times: Collaboration • Cooperation • Communication • Cohesion • Consideration • Consistency Reports to Senior CDP / Junior Sous Chef / Senior Sous Chef / Head Chef Leadership Style & Core Behaviours A successful CDP consistently demonstrates: • Reliability – consistently delivers what is expected, • Willingness to learn – develops skills through feedback and experience, • Attention to detail – maintains standards in food and preparation, • Organisation – keeps their section clean and ready, • Positive attitude – contributes to a supportive team environment, • Resilience – performs effectively under pressure Key Responsibilities Section Responsibilities & Execution • Work within a designated section to support prep and service, • Follow direction from Senior CDP and Sous Chefs, • Ensure readiness for service through preparation and organisation, • Assist in maintaining smooth and efficient service flow Food Preparation & Quality • Prepare and cook food according to company recipes and standards, • Maintain consistency in portioning, cooking and presentation, • Ensure all dishes meet quality expectations before leaving the kitchen, • Follow instructions and specifications accurately Organisation & Kitchen Discipline • Maintain a clean, organised and well-stocked section, • Follow correct food storage, labelling and rotation procedures, • Support stock control and waste reduction practices, • Keep work areas tidy throughout service Compliance & Safety • Follow all food safety and health & safety procedures, • Maintain allergen awareness and correct communication, • Complete required checklists and records as directed, • Maintain high personal hygiene standards Teamwork & Communication • Communicate clearly with team members during prep and service, • Support colleagues and contribute to a positive working environment, • Ask for help or clarification when needed, • Follow instructions and feedback constructively What Success Looks Like in This Role • Consistent and reliable performance during prep and service, • Strong development of skills and confidence, • High standards of cleanliness, organisation and food quality, • Positive contribution to team culture, • Readiness to progress to Senior CDP

Role Purpose The Waiter is responsible for delivering a warm, attentive and consistent guest experience, ensuring that every guest feels welcomed, looked after and valued. This role focuses on building rapport with guests, maintaining strong service standards and working collaboratively with the team to ensure smooth and efficient service. The Waiter plays a key role in creating memorable experiences that encourage guests to return. The “C” Principles The Waiter lives and promotes the following values at all times: Collaboration • Cooperation • Communication • Cohesion • Consideration • Consistency Reports to Head Waiter / Assistant Restaurant Manager / Restaurant Manager Leadership Style & Core Behaviours A successful Waiter consistently demonstrates: • Guest-focused mindset – prioritises guest experience at all times, • Strong communication – listens actively and communicates clearly, • Positive attitude – creates an engaging and welcoming atmosphere, • Attention to detail – ensures accuracy and consistency in service, • Teamwork – supports colleagues and contributes to smooth service, • Organisation – manages their section effectively, • Resilience – performs well during busy service periods Key Responsibilities Guest Experience & Service Delivery • Deliver friendly, attentive and professional service to all guests, • Build rapport and create a welcoming, engaging experience, • Take orders accurately and confidently, • Ensure guests feel looked after throughout their visit, • Anticipate guest needs and respond proactively Service Standards & Execution • Maintain high standards of service, presentation and professionalism, • Ensure food and drinks are served correctly and efficiently, • Follow company service steps and procedures consistently, • Manage timing of service to ensure a smooth guest journey Section Management • Take responsibility for a section during service, • Ensure tables are clean, organised and ready for guests, • Monitor guest needs and maintain awareness of the section at all times, • Support smooth transitions between courses and table turns Teamwork & Communication • Communicate clearly with BOH and FOH teams, • Support runners, head waiters and managers during service, • Contribute to a positive, respectful and team-focused environment, • Ask for support when needed and offer help to others Organisation & Cleanliness • Maintain cleanliness and organisation of the floor and service areas, • Support opening and closing duties, • Ensure stations are stocked and ready for service, • Follow hygiene and presentation standards at all times Compliance & Standards • Follow all company policies and procedures, • Maintain awareness of allergens and dietary requirements, • Ensure responsible service of food and beverages, • Uphold professional appearance and conduct Problem Solving • Respond calmly and professionally to guest requests or concerns, • Resolve minor issues independently where possible, • Escalate more complex issues to senior team members, • Maintain composure during busy periods